Tuesday, June 17, 2014

Green Idli with Rasam

These moong idlies are delicious but more than that, they are wholesome and least processed. When I make a meal I try to combine nutrients so we can get the most out of our meal. Moong is an easily digestive protein. Since these idlies are rich in protein, I suggest eating something that isn't a heavy source of protein. So I thought of this going with rasam an a side salad.

Category : gluten free,  low fat, Vegetarian
Preparation Time : 5 min.
cooking time : 30 min.
Skill level : easy

2 c green batter
salt as needed
idli cooker
oil to grease the mold

1. Fill idli cooker with 1 glass of water and heat it on medium high heat.
2. Grease idli mold and fill them 3/4 with batter.
3. When water starts to boil, place the molds in and cook for 10 min.
4. Check if idlies are done(prick with knife and if it comes out clear its done.)
5. If not done cook till done.

2 large ripe tomatoes, quartered 
4-5 large clove garlic
1" tamarind 
1 ts rasam pawder
1 ts ghee (optional)
1 dry red chili
1 ts cumin
salt as needed

1. Boil tomatoes tamarind and garlic.
2. When tomato peels starts to separate from edges, it's done.
3. If you want to peel the tomato, you can peel easily when it cools little bit.
4. Blend tomatoes, tamarind, garlic and rasam powder.
5. Add temper to rasam if desired by heating ghee, cumin and chili till cumin flutters.

*To Serve arrange idlies in deeper plate (i.e. pasta plate).
Pour hot rasam on it  and serve immediately.